SPINACH AND FETA CHEESE MUFFINS

 

  • Cooking Time:
  • Servings: 12
  • Preparation Time:

Ingredients

  • 200g / ½ lb fresh spinach
  • 200g / ½ lb feta cheese, crumbled
  • 300g / 2 cups all-purpose flour
  • 3 teaspoons yeast
  • ½ teaspoon salt
  • 1 egg
  • 250g / 2/3 cup yoghurt
  • 4 tablespoons olive oil

Directions

  • Preheat oven to 180°C / 350°F.
  • Cut the spinach stem and wash the leaves. Boil salted water in a big pan and boil the spinach leaves for 10 minutes. Rinse them under running cold water, drain them and chop them.
  • Crumble the feta cheese.
  • In a bowl, sift the flour, yeast and salt.
  • In another bowl, beat the egg, then add the yoghurt, the oil, feta and spinach.
  • Mix the content of both bowls. Don't stir too much, so as to keep whole bits of feta cheese.
  • Fill 12 muffin tins, buttered/oiled if needed. Bake in the oven for 20 minutes or until the knife blade comes out clean.
  • Leave to cool a few minutes.

Notes

I started making salted muffins lately. This one's my sister's favourite.

Categories: Breakfast  Muffin 
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